Puri Indian tortillas

Adiraja das said this about this food: "... it is a pleasure to watch how the circles of rolled dough, immersed in hot oil, begin to inflate like balloons. But it's even more fun to eat them. The wonderful taste makes them an ideal addition to any dish." And he described the culinary recipe of this joy, accessible even to the poorest Hindu.
Mix flour with salt and rub a tablespoon of butter into it. Stirring, slowly pour in the water until all the flour turns into dough. Lubricate your hands with melted butter, and knead the dough for 5-8 minutes. Until it becomes elastic and smooth.
In a cauldron or in a saucepan, heat the vegetable oil over medium heat. And also, oil the board on which you are going to roll out the dough. Do not sprinkle it with flour. The flour burns deep-fried and turns black. Divide the dough into 16 parts and make balls. Roll them out into tortillas - 2-3 mm thick.
When the fryer starts to smoke, reduce the heat and put the puri in the oil.Puri will sink for a second, and then it will float up, then turn it upside down, puri should turn into a ball.Turn over again and fry until golden brown. Put the finished puri in a colander on an edge to glass excess oil.
Puri can be eaten with any food, or made into sandwiches.